Asian-Inspired Crumbled Tempeh Sandwiches
Updated Feb 15, 2021, Published Mar 15, 2018
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These high-protein sandwiches are a wonderful plant-based meal that can be prepped ahead for a quick and easy lunch. Not a fan of tempeh or can’t eat soy? Swap it out for a can of chickpeas or cooked ground turkey!
Asian-Inspired Crumbled Tempeh Sandwiches
Ingredients
For the tempeh:
- 1 block tempeh
- 2 tablespoons peanut butter
- 1 tablespoon gluten-free tamari
- 1 teaspoon hot sauce, optional
- Juice of 1 lime
- 1 teaspoon ground ginger
- Gluten-free bread, for serving
For the kale & cabbage:
- 2 cups kale, torn into pieces
- 2 cups shredded cabbage
- 1 tablespoon lemon juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon gluten-free tamari
- Kosher or fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Crumble tempeh with your hands into a bowl. Add peanut butter, tamari, hot sauce, lime juice, and ginger. Stir to combine.
- In a separate mixing bowl, combine kale and cabbage. Top with lemon juice, vinegar, oil, and tamari. Massage gently with your hands, taste, and add salt and pepper, if needed.
- Assemble the sandwiches with a layer of crumbled tempeh, then top with the kale and cabbage mixture, and enjoy!
Nutrition
Calories: 146kcalCarbohydrates: 9gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 501mgPotassium: 380mgFiber: 1gSugar: 2gVitamin A: 4510IUVitamin C: 73.6mgCalcium: 90mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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